← Nouns Cooking · Korean

Ingredients

• 450 g cod, pollock or flounder fillets
• 12 large raw prawns
• Salt
• White pepper
• 60 g Plain (all-purpose) flour
• 3 Eggs, beaten with a pinch of salt
• 4 tbsp oil, for frying
• 1 tbsp Chives, finely chopped (optional)
• 1 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 1 pinch Gochugaru (Korean chilli flakes)

Method

1. Cut the fish on an angle into slices about 5 mm thick and 6 cm long. Pat dry and season with salt and white pepper.
2. Peel the prawns, leaving the tails on. Cut along the back, remove the vein and press them flat; score the underside lightly so they don’t curl. Season the same way.
3. Mix the dipping sauce. Coat the fish and prawns in flour, tap off the excess and dip them in the egg.
4. Heat a little oil in a frying pan over medium-low heat. Fry in batches for 2–3 min per side, until golden and cooked through: the fish should flake and the prawns turn pink. Sprinkle a few chives on top as they cook if you like.
5. Drain on kitchen paper and serve warm or at room temperature with the dipping sauce.

Tips

• Slightly frozen fish is much easier to slice thinly.
• Make it a full modeumjeon platter by cooking courgette rounds the same way.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari